Chapter 1

Problem and Its Background

Introduction

Personal hygiene plays a vital role in our everyday life it refers to

maintaining cleanliness of one’s own body. Personal hygiene includes washing

of hands, bathing, brushing of teeth, personal grooming, wearing of clean

clothes, etc. There are different types of hygiene and different ways of

practicing it. Food and cooking hygiene, Medical hygiene, and Personal hygiene

are the types of hygiene and, there is even such a thing as Excessive hygiene.

According to Texila International Journal of Public Health “Personal

hygiene is the practice of maintaining cleanliness of one’s own body. Good

hygienic care as well as practices in terms of personal hygiene contributes

to large extent on factors relating to healthful living and prevention of

hazards from diseases. These health risk factors are directly related to

some important daily activities implicated with worthy operational actions

and obligatory responsibilities, such as washing hands before meals and

after disinfection with soap, brushing teeth at least twice a day specially after

breakfast and after meals, taking bath with soap regularly keeping nails

short and taking regular exercise (Ali et al, 2013).”

In today’s culture, poor personal hygiene is commonly unacceptable or

being frowned upon. Majority of the people do not want to be around with

someone who smells bad or isn’t clean. The consequences of having a poor

personal hygiene is having a tendency of food contamination and being

discriminated by the hotel guests or restaurant costumers this is suitable those

who handles food and works in a hotels and restaurants in particular the Hotel

and Restaurant management students they must strictly implement Personal

hygiene themselves as stated in the study of Ratnapraba G K, Aswin Kumar,

Ashok Kumar “Health is inextricably linked to educational achievements,

quality of life, and economic productivity. By acquiring health-related

knowledge, values, skills, and practices, children can be empowered to pursue

a healthy life and to work as agents of change for the health of their

communities” A studies conducted by Food Agriculture Organization (1995)

recorded that poor knowledge lead to poor practices in food handling base on

the assessment of microbial contamination of food sold by the mobile food

handlers. Improper food preparation practices can cause food borne illness as

contended by Park, Kwak and Chang (2010). According to Omemu, and

Bankole (2005), when food handlers do not practice proper food safety,

personal hygiene during food preparation, they may become vehicles for

microorganisms for example through their hand, mouth and skin.

Based on the history of personal hygiene goes back centuries even

millenniums. In some culture personal hygiene is performed for religious

purposes such as the Hindu’s. They believed that if you did not bath that it was

a sin. They were based on ritual purity and were not informed by an

understanding of the causes of diseases and their means of transmission. 

As studied by Al-Rifaai JM, Al Haddad AM, Quasem, JA. “Personal hygiene can

be defined as the practice of maintaining cleanliness and promoting and

preserving body health. The term “hygiene” comes from the Greek word
“Hygeia,” which means goddess of health, cleanliness, and sanitation.

Maintaining a high level of personal hygiene can help increase confidence and

self-esteem, leading to a healthy lifestyle. While the failure to keep up a

standard of hygiene may have many implications. Not only there is a high risk

of getting an illness or infection but also there are many social and

psychological issues are possible due to poor hygiene.”

The study seeks to investigate the personal hygiene among the student

in college of hospitality and tourism management.

CONCEPTUAL FRAMEWORK

Figure 1. The Research Paradigm of the Study

P O
I

1. Profile
1.1 Age
1.2 Sex
Practices of 3rd year
2. Practices
T-test
HRM students
2.1 Personal
ANNOVA
hygiene
2.2 Food
hygiene

The table 1 consist of the input variables that affects the

personal and food hygiene such as the the profile of the respondents

in terms if their age and gender preference and their extent of

practices between personal and food hygiene. The table 2 consist of

the process variables such as the T-test and ANNOVA. And the last

table is consist of the output variables which are the 3rd year students

of Hotel and Restaurant Management under the College of Hospitality

and Tourism Management Department.

Statement of The Problem

1. What is the profile of the respondents in terms;

1.1 Age

1.2 Sex

2. What is the extent of practices of HRM students in terms of;

2.1 Personal Hygiene

2.2 Food Hygiene

3. Is there significant difference between the practices of 3rd

year HRM students when grouped according to their profile?

 4. Is there significant relationship between personal hygiene and

food hygiene of 3rd year HRM students when grouped

according to their profile?

Hypothesis

There is no significant relationship between the student’s personal

hygiene and food hygiene.

Assumptions

The researcher’s assumption is there are some circumstances that

students lack in maintaining their personal and food hygiene.

SCOPE AND DELIMITATION

The general intent of this study is about the Physical Hygiene and

Practices when handling foods of HRM students. This research is composed

of HRM students in Gordon College from 1st yr up to 4th year. The used

method in data gathering in this study is a survey which includes question

about their observed hygiene and habits while working in their cooking

practicums. The gathered data were analyzed using the total variable and

percentage of the survey .

This study will help to know how can school and administration will

develop, and assist these students to be disciplined and aware of the

consequences about their hygienes and sanitation when preparing foods.

SIGNIFICANCE OF THE STUDY

This study assessed the adherence to food hygiene practices of the

HRM students in Gordon College. The importance of implementing physical

hygiene and food safety is a factor that can affect peoples. Observance of

good hygiene codes and habits are implemented whether in or outside of the

kitchen is a must.

This will be of great interest to all HRM students who would like to

learn more about implementing best practices and procedures in relation to

kitchen health and safety. Result of the study is significant to the following:

HRM Students. Results of the study will help the students to

determine their level of personal and food hygiene to prevent

disease

Gordon College. Results of this study will help the Gordon

College to meet the sanitation standards of a Hotel and restaurant

management

Instructors. Results of the study support the instructors to assess

the HRM students practice personal and food hygiene .

DEFINITION OF TERMS

Personal hygiene - is the practice of maintaining cleanliness of one’s own

body.